Crispy Chicken Club Recipe

Pound and brine

Place each chicken breast between two sheets of plastic wrap and lightly pound to an even thickness about 1/2 inch. Trim to fit buns if necessary. Put the chicken in a bowl and pour the buttermilk over it to coat. Cover and refrigerate for 20–30 minutes (or up to 4 hours).

Prepare dry mix

In a shallow dish combine the all-purpose flour, cornstarch, panko breadcrumbs, salt, black pepper, garlic powder, and smoked paprika. Mix until uniform.

Dredge

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the dry mix, pressing firmly so the coating adheres. For an extra-crispy crust, double-dip: briefly return to the buttermilk and recoat in the dry mix.

Fry

Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch (or heat a medium pot with 1 cup oil to shallow-frying depth). Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles immediately. Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate and rest 3–4 minutes.

While chicken is marinating or frying, cook bacon in a skillet over medium heat until crisp, 6–8 minutes, flipping as needed. Transfer to paper towels to drain. When chicken is almost done resting on the paper towels, place a slice of Swiss on each chicken piece and tent with foil for 1–2 minutes to melt, or place the chicken briefly under a broiler just until cheese softens.

Make honey mustard

In a small bowl whisk together mayonnaise (1/4 cup), Dijon mustard, honey, apple cider vinegar, 1/4 tsp salt and 1/8 tsp black pepper until smooth and emulsified. Taste and adjust honey or mustard to preference.

Toss slaw

In a separate bowl combine shredded green cabbage, shredded red cabbage and grated carrot. Add about 2–3 tablespoons of the prepared honey mustard (reserve remaining sauce for the bun). Toss to coat lightly — the slaw should be dressed but not soggy.

Slice the tomato into 1/4-inch thick rounds. Lightly season with the remaining 1/8 tsp salt and 1/8 tsp black pepper. Split the sesame buns and spread softened butter on cut sides. Toast buttered buns in a skillet over medium heat until golden, about 1–2 minutes per side.

Spread about 1 tablespoon of the reserved honey mustard on the bottom half of each toasted bun (use extra mayonnaise if desired). Place the Swiss-topped crispy chicken on the bun bottom. Top the chicken with three slices of bacon each (adjust to taste). Add a layer of dressed slaw on top of the bacon, then a tomato slice and pickles if using. Cap with the bun top. Press gently to compact.

Serve immediately while hot and crunchy. Cut in half if desired. Leftover honey mustard keeps in an airtight container in the fridge for up to 5 days.